Minestrone in minutes

Minestrone in minutes

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(81 ratings)

Prep: 2 mins

Easy

Serves 4
Whip up a main-meal soup in next to no time, perfect for a quick lunch and ready in just 10 minutes

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal162
  • fat2g
  • saturates0g
  • carbs30g
  • sugars8g
  • fibre6g
  • protein8g
  • salt0.54g
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Ingredients

  • 1l hot vegetable stock
  • 400g tin chopped tomato
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g thin spaghetti, broken into short lengths
  • 350g frozen mixed vegetable
  • 4 tbsp pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • drizzle of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • coarsely grated vegetarian parmesan-style cheese, to serve

Method

  1. Bring the stock to the boil with the tomatoes, then add the spaghetti and cook for 6 mins or until done. A few minutes before the pasta is ready, add the vegetables and bring back to the boil. Simmer for 2 mins until everything is cooked.

  2. Serve in bowls drizzled with pesto and oil, sprinkled with parmesan.

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Comments, questions and tips

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catie74
6th Mar, 2017
We quite often have this on a sunday evening if we have had a big family roast for lunch. We never have room for pudding after a roast so have crumble and custard or similar after the soup
Cosennet
3rd Feb, 2016
5.05
So good and so easy! It's the little finishing touches that make this one stand out - olive oil, plenty of parmesan, and the dollop of pesto is inspired, really lifts it.
nwilson2411
31st Jan, 2016
5.05
This is the 2nd time i have made this soup. This time i didn't add the Pesto and found it much more enjoyable as i feel the pesto is overpowering. I also added mixed herbs, black pepper and some chilli flakes as other reviewers did below. Really tasty for how simple it is. Makes just enough for 2 servings for lunch today and 2 portions to take to work for lunch tomorrow.
soko141
10th Dec, 2014
5.05
This recipe isn't going to change the world and for me it's not substantial enough to have for dinner. However for an easy lunch it is great, so quick to make, i can bake a batch in the morning and take to work. I like to use mini shell pasta but its also a great way of using up mixed bits of dried pasta you might have leftover. Also added lentils. Aside from that i didn't make any adjustments. It was a bit salty for my taste as i knew it would be cos of the stock but not a huge problem.
moonlight1
18th Jan, 2014
This recipe is so quick and the results are very tasty. I was very impressed! It makes at least 4 good sized portions and is very cheap too. I bought most of the items in the 'value' range. I added some dried chilli flakes and chilli powder which gave it a spicy kick. Defiantly recommend!
aneesa90
21st Oct, 2013
I'm on the 5:2 diet so this is a great low calorie recipe. It is delicious, quick and easy to make. However, when I have tried calculating the calories myself, I find it difficult to believe it is only 162 calories per serving. 1 tbsp. of pesto is 80 calories alone and spaghetti quite high in calories too. It would be very useful to find out how the calorie count is worked out.
blightyme
4th Oct, 2013
This isn't vegetarian, it has pesto in it. Pesto is not vegetarian unless making it yourself.
misso
26th Oct, 2013
You can get some vegetarian pesto, but it's very hard to find any in a supermarket. Check out Zest or Meridian :) - Health food shops tend to carry the Meridian range.
helenaoftroy
2nd Jul, 2013
Lovely lunchtime soup - I made a batch without the pasta and then added fresh ravioli when I reheated the base to eat. Scrum!
helenakeysxx
4th Jun, 2013
5.05
This was a very quick and easy recipe to make. I really enjoyed it and will definitely be making again!

Pages

J3sterina
18th Sep, 2017
Can this soup be reheated from chilled in the fridge or from frozen?
MayaRoseX's picture
MayaRoseX
5th Jan, 2017
Is it red or green pesto?
goodfoodteam's picture
goodfoodteam
9th Jan, 2017
Thanks for your question. It's green. When we don't specify, it will always be the most commonly available ingredient that's needed. Hope that helps in future.
Krazy
28th Sep, 2016
Can you use normal fresh veg for this recipe?
goodfoodteam's picture
goodfoodteam
9th Jan, 2017
Yes, you can use fresh vegetables. Cut them into small pieces and be aware cooking times might vary slightly.
Krazy
28th Sep, 2016
Can you use fresh veg instead of frozen veg? I know it may seem a stupid question but I just wanted to make sure....
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